This recipe is: dairy freeegg freevegan
These homemade drop biscuits are made with no milk and no butter. Instead, they’re made with almond milk and olive oil for an easy biscuit recipe that’s completely dairy free and vegan. These fluffy biscuits are a great addition to any meal, and they’re perfect for a quick Thanksgiving side dish. Makes about 15 biscuits.
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What is a drop biscuit?
Drop biscuits are essentially a simplified version of a rolled biscuit, where the dough is scooped into a baking sheet rather than kneaded, rolled and cut into biscuit shapes.
Even though, I love making traditional rolled biscuits, I have a soft spot in my heart for drop biscuits. Mostly because they’re insanely easy. You could ready in the time it takes for your oven to preheat, and they’re still fluffy and flaky.
Here’s what you’ll need to make them
Equipment
- Mixing bowl
- Measuring cups & spoons
- Rubber spatula
- Large cookie scoop (optional)
- Baking sheet
Ingredients
This recipe calls for olive oil and almond milk. You can easily swap for another type of liquid fat (vegetable oil, melted coconut oil, melted vegan butter) or another type of dairy free milk.
Canned coconut might be a bit too thick, but it should work in a pinch.
How to make drop biscuits
Mix the dough. Add all the ingredients to a large mixing bowl and stir until a dough forms and no dry flour remains. It doesn’t get any easier than this.
Form the biscuits. Use a large cookie scoop to scoop the dough onto a parchment lined cookie sheet. If you don’t have a cookie scoop, the biscuits should be about 3 tablespoons in size.
Bake the biscuits in a 450˚F oven for about 12 – 15 minutes. They should be slightly browned on top and they will have risen and almost doubled in size.
FAQs and tips for making the best drop biscuits
What are biscuits made of?
Biscuits are traditionally made with flour, butter, baking powder and milk. However, this recipe uses olive oil and almond milk in place of the dairy.
What is the best flour for biscuits
I recommend using all-purpose flour for biscuits. Bleached or unbleached will work. Use whichever you prefer.
What temperature do you cook biscuits at?
Biscuits need to be baked at a high temperature (450˚F) to ensure they will rise properly and brown on top.
Why won’t my biscuits rise?
If your biscuits won’t rise, either your oven isn’t hot enough or your baking powder has gone bad.
How do you tell if biscuits are done?
You will know when your are done because they will have almost doubled in size and they should be slightly browned and set on the top.
More dairy free breakfast recipes:
- Dairy free pancakes
- Zucchini muffins
- Asparagus quiche
- Homemade waffles
- Tater tot breakfast casserole
More dairy free side dish recipes:
- Crispy brussel sprouts
- Tomato salad
- Vegan scalloped potatoes
- Garlic naan
- Dairy free mashed potatoes
Easy Drop Biscuits Recipe
5 Stars4 Stars3 Stars2 Stars1 Star
5 from 28 reviews
These homemade drop biscuits are made with no milk and no butter. Instead, they’re made with almond milk and olive oil for an easy biscuit recipe that’s completely dairy free and vegan. These fluffy biscuits are a great addition to any meal, and they’re perfect for a quick Thanksgiving side dish. #dairyfree #biscuits
- Author: Melissa Belanger
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: 15 biscuits 1x
Ingredients
Scale
- 2 cups all-purpose flour
- 4 teaspoons baking powder
- 2 teaspoon sugar
- 1/2 teaspoon coarse salt
- 1/2 cup olive oil
- 3/4 cup almond milk
- Optional: egg wash (1 egg yolk diluted with water) or extra olive oil for brushing biscuits
Instructions
- Preheat oven to 450˚F and line a baking sheet with parchment paper.
- Stir the ingredients together in a large bowl until a dough forms.
- Scoop dough on prepared baking sheet using a large cookie scoop (about 3 tablespoons).
- Brush with egg wash or olive.
- Bake for 12 – 15 minutes, or until the biscuits have risen and are browned slightly on top.
- Remove from oven and allow biscuits to cool before serving.
- Category: Breakfast, Sides
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size:
- Calories: 131
- Sugar: 0.6 g
- Sodium: 89.6 mg
- Fat: 7.8 g
- Saturated Fat: 1.1 g
- Carbohydrates: 14.6 g
- Fiber: 0.5 g
- Protein: 1.8 g
- Cholesterol: 0 mg
Published: November 21, 2019. Updated: November 11, 2021.
This post contains affiliate links. I may earn commission from qualifying purchases at no additional cost to you. I will never recommend a product I don’t use or trust.
Melissa Belanger
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I am a “newbie” to the dairy free living. It was confirmed a week ago that my 1 year old daughter is severely allergic to dairy, just in time for eating foods! We are hosting Christmas this year which has sent me into a panic trying to come up with a dairy free menu. I am so glad I stumbled upon your site! The recipes are attainable and look delicious! With that being said, I have a question regarding the Easy Drop Biscuit. Can you bake these the night before and reheat the next day? If so, what would you recommend for the degrees and length of time? I’m looking for some recipes I can make the night before as a means to not be losing my mind on Christmas!
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Thank you so much! I haven’t tried it, but 350˚F for about 5 – 10 minutes should work!
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These biscuits are amazing! They are a healthier (vegan) version of traditional biscuits, were super easy to make, and taste delicious!!! I will definitely be making these again. Thank you Melissa!
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This recipe is fantastic! Admittedly, dietarily, I don’t avoid dairy, but needed to make a quick breakfast for a group of people unexpectedly and didn’t have a ton of ingredients on hand. I came across this recipe and quickly agreed I could give it a try. I’m so glad I did! I followed the recipe (easy!) and it yielded these beautiful flaky layers and the biscuits rose significantly in the oven. You have a new forever fan in me!
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I just made these and I think 4 teaspoons of baking soda is really way to much ! Wow they taste like baking soda, had to throw them out and try again maybe 2 teaspoons or 1 teaspoon baking soda
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The recipe calls for baking POWDER, not baking soda.
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What Eileen said.
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I did the same thing and they were horrendous! When you make them with the proper ingredients they’re good, ha. 🤦♀️
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Not baking soda
Use Baking Powder as recipe statesReply
These are absolutely amazing and going to mix and bake a batch up this evening to complement fried pork chops gravy mac’n’cheese and baked beans meal.
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Hi, I was wondering if I could make these with water instead of almond milk–i don’t have any type of milk in the fridge! Thank you!!
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I have oat milk on hand instead of almond milk. Can it be substituted here?
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Definitely!
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Perfect I was just going to ask if oat milk would work! Going to try these for dinner tonight.
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Could the olive oil be replaced with melted coconut oil or vegetable oil?
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Absolutely!!
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I needed something quick and butter-less. I have never made biscuits without butter before. We don’t live a vegan lifestyle. I was happy to find a recipe that was so quick and easy to make. I also used 1/2 whole wheat flour and 1/2 white flour. My husband wants me to make them again soon !
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I needed something quick and butter-less. I have never made biscuits without butter before. We don’t live a vegan lifestyle. I was happy to find a recipe that was so quick and easy to make. I also used 1/2 whole wheat flour and 1/2 white flour. My husband wants me to make them again soon !
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Very adaptable recipe! I used gluten free flour, coconut oil instead of olive oil, and oat milk instead of almond milk, because that’s what we had on hand. Made a half batch as a test and they were a hit! Will definitely make again, thank you.
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It can be so difficult to find milk free recipes that are not also gluten free. So I was very happy to discover this recipe! Even happier when everyone enjoyed them!(light, fluffy, and slightly crispy on the outside) Loved how quick and easy they were to make!
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It can be so difficult to find recipes that are just dairy free and not gluten free as well. I was so happy to find this recipe! Even happier when everyone enjoyed them!(light, fluffy, and slightly crispy on the outside) Loved how quick and easy they were to make as well!
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Thank you Beth! We eat an anti-inflammatory diet. I was checking to see if anyone made these with gluten free flour. I can’t wait to makes these for dinner tonight😊
Yes I made them with gluten free flour and turned out great!!
Sydney AustraliaReply
My wife and daughter are vegans – I have not yet completely crossed over from the dark side. That being said, I am a pretty consummate home baker. I often make good old fashioned southern style buttermilk biscuits along with a lot of different artisan breads and rolls. So I was looking for a quick and easy vegan biscuit recipe and came across this one. I used oat milk and very coarse sea salt. The biscuits came together super quickly, They were perfectly light and crumbly. The household, including the other non-vegans, all loved the biscuits and wanted me to make another batch. This is a delicious recipe – literally, it took longer to pre-heat the oven than to prepare and bake the dough. Thanks – Tom
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Hi, has anyone tried baking these in a cast iron skillet? Wondering if that would work?
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It should work just fine!
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I don’t have any kind of milk in my home, can the almond milk be substituted with water?
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I don’t really know. I haven’t tried it like that before, but my guess is that it will work just fine!
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These are the BOMB! Thank you so much!!
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Holy moly biscuits! My only recipie for biscuits moving forward. I used soy milk instead of almond. Super delicious. Will recommend to everyone. Thanks for sharing.
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Do you use sweetened almond milk?
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No. I always use unsweetened!
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Can you use vegetable or coconut oil to replace the olive oil?
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This recipe was so easy to put together, and gave an amazingly delicious result! These are the first biscuits I’ve had since transitioning to a vegan diet nearly 8 years ago and they didn’t disappoint. I think I’ll try canola or coconut oil next time as the olive oil I had on hand has a pretty strong olive taste — it wasn’t bad, just a little noticeable and that might be something for others to consider as well. Thanks for the great recipe!
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Hi – Just tried the recipe. They taste really good but the dough is dense and not totally baked in the middle. Don’t want to bake any further as they will be burnt on the bottom. Any suggestions on what I might be doing wrong? I have the oven at 450. Used a large cookie scoop. Maybe it is the size?
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Wow, glad to have found this recipe. I’m experimenting with doing more baking from scratch these days. Tried a regular biscuit recipe yesterday, and while they were delicious, I was appalled at how much butter was in them. I will be trying this healthier version very soon! Thank you.
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I am excited to try this recipe. We have local honey in our pantry. Have you added honey to this recipe before?
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A few weeks ago I made this recipe but I subbed the oil with earth balance for a more buttery flavor. I’ve made them about 7 more times since then (mostly because my fiance nags me every night to make more) 😂 I’ve used them for vegan biscuits n gravy, strawberry shortcake, and just as a late night snack. This is officially a staple in my household. God bless you for posting this recipe lol
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This recipe is so simple and delicious!! It was a hit for the family! I will definitely be making these again 🙂
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We are a lactose free, not specifically dairy free household but we are also gluten free. This recipe is amazing for making with 1 to 1 gluten free flour, the only adaptation I had to make was instead of 3/4 cup milk I use a whole cup because the gluten free flour tends to need a bit more moisture to get the right consistency. (I think it is the rice base in the flour) This recipe is simple and turns out awesome every time. I was buying a store bought box mix but after trying this one this is recipe my family asks for every time. They call them the “good biscuits”
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Delicious! My granddaughter at this time cannot eat egg or dairy. I cooked an extra 15 minutes. Might be my oven. My husband and I really like them. The test will be when our 18 month granddaughter tries them and our daughter in law .
Next time I might try with vegetable or granola oil. Have you used other oils? Also maybe put in pieces of vegetable, great recipe thank you,Reply
So quick and easy… The best part? Tasty. 😁
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These are so easy to make and so tasty. I taught my 13 year old son how to make them. Life skills. 😉
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Have you ever tried adding veggies or fruit? I’m looking to use up a ton of zucchini from my garden!
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I haven’t, but zucchini adds a lot of moisture to baked goods, so you might want to cut back on liquid if you add it. Let me know if you try, I’d love to hear how turned out!
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I am shocked…these are not just easy, but simple & quick, and they’re so tasty! Their look does not do them justice! I used cow milk instead of almond milk, and still so good! Thank you 🙂
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I wanted to make biscuits without butter since I didn’t have enough. I made these 1/2almond flour 1/2 regular flour with veg oil and milk. They are easy and very good. I think I could have cooked them a minute less but that’s just my oven.
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Loved how easy these were. Ready to bake even before oven was preheated. Great with sausage gravy. I especially love that it uses oil, which I have been reading is much healthier than crisco, which is hydrogenated. Trying to include healthier oils which contain higher concentrations of the essential fatty acids (EFA’S) in my family’s diet. Used soybean oil today, other high efa ones are safflower and peanut so will try those, or a mix, another time. Thank you for the great recipe. So easy I can make biscuits n gravy any time now!
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Loved this quick recipe. I added some
Honey on top and in the mix. They were very moist and so light and airyReply
Excellent…. ingredients came together easily and baked as stated. The consistency was not gummy, as some biscuit middles are. This is a keeper.
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I made this with some olive oil and of course, homemade buttermilk. I followed the recipe.
Viola! It was just fantastic. It was really a surprise. Just swallowed the nice flaky, crunchy, morsel. Watta surprise! Thank you, so much!Reply
You probably already know this, but your name, from “boulanger,” means French bread Baker! How appropriate! Looking forward to trying this recipe for my vegetarian daughter
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Absolutely the easiest biscuit to make and they are ever so fluffy in middle; not that gummy texture that so many recipes have. Compliments to the chef for pursuing a light, flaky and healthy biscuit with just a few ingredients.
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I am sure folks realize that these are only vegan if you omit the optional egg wash. Thanks for the recipe- very easy to follow and delishous
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Yes, this is a very good recipe! I don’t have a diary allergy. I used whole milk. I added chopped raw garlic to the batter. I was so impressed with using Olive oil. This recipe is a keeper! Thank you!
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I’ve made these twice now….easy delicious quick to make muffins. And ingredients I always have in the house! Thank you.
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These were unbelievably delicious and so simple to make. I added dried herbs and a bit of lemon zest to my next batch to make a savory biscuit and they came out great!
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These were so easy and quick to make PLUS they turned out so so so delish! I made biscuits and gravy for breakfast this morning and my only regret is that I didn’t double the recipe. My boys attacked the biscuits and there’s absolutely nothing left. My batter only made 9 biscuits but my biscuits ended up with a very light crunchy texture on the outside (brushed with olive oil) and a fluffy inside- which made each biscuit absolute heaven too eat. Just perfect and now my go-to biscuit recipe. Thank you!
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These came out perfectly and delicious! I was fearful they wouldn’t, but oh my they are, like many others have said, my new favorite biscuit recipe! I used half Bob’s 1:1 gf flour (blue bag) and half organic gf oat flour. I used coconut sugar, Celtic salt, unsweetened vanilla almond milk, olive oil, baking powder. I mixed the dry ingredients, then added the oil and mixed it before adding the almond milk. Seemed like it was already too wet before the milk, and adding it seemed way too wet, but I just kept stirring, stirring, stirring, and it became just the right consistency! I put them in the oven, set the timer, then a few minutes later accidentally deleted the timer with no idea how long they had been in. Took one out when I thought it was about time but it was still too wet looking inside (but totally delicious and not doughy.) 5 minutes later took the rest out. They were all wonderful, even the 1st one, with a delightful outer soft crunchiness, and just the right moistness inside. They hold together well. Not falling apart, nor dry or tough like so many I have tried. With my very restricted diet I am so happy to have great biscuits again! Thank you!
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These are the best biscuits my husband or I have ever had. Restaurants are put to shame. We had a ate breakfast and ran across this recipe. VERY satisfied. Very easy. I used self rising flour I had in my cupboard and it worked wonders too. Nice start to any large breakfast or brunch and easy and delicious! Definitely going in my recipe book!
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I keep on making these, super easy and tasty! I am dairy free and the bf who isn’t loved these too! I added some vanilla bean paste to “spice” things up and came out lovely.
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I love love love love this recipe!
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Terrific alternative to using butter or lard. Thank you. Will definitely make these often!
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These were really good!! A tip is to mix your dry ingredients together first though. I didn’t yesterday and the salt wasn’t equally incorporated :/ so don’t make my mistake!!
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